Light and savory chickpeas, garlic, onion, parsley, olive oil, lemon, and plum vinegar can be served hot or cold. Another easy take-along dish for a summer gathering.
- Prep Time : 10 minutes
- Cook Time : 5 minutes
- Yield : 2 cups
- chickpeas - 1 can, drained and rinsed well
- spanish olive oil - 2 tsp
- garlic - 2 cloves, rough mince
- sweet onion - 2 Tbs, or 3 full thin slices
- granulated sugar - 1 Tbs
- plum vinegar - 2 Tbs
- parsley - 3 Tbs, chopped or about 6 sprigs
- lemon - 1 Tbs, or 1/4 juiced
- extra virgin olive oil - 1 Tbs
- salt - 1/8 tsp
- black pepper - dash
Prep your ingredients by draining and rinsing chickpeas, slice and dice onions and garlic, and rough chop the parsley. Next, fire up a medium saucepan with olive oil to medium low heat and add onion and garlic. Sweat the garlic and onions with a dash of salt and 1 Tbs. granulated sugar. This low and slow process helps caramelize both ingredients.
Once soft and sweet smelling, add the strained chickpeas to the garlic and onions and turn the burner up to medium-high heat. You are aiming to pull a toasty flavor from the chickpeas and the heat helps infuse flavor. Saute stirring often for about 5 minutes. Add the plum vinegar and chopped parsley in the final minute to keep the color brightened green.
Now the fun part! Remove from heat and add extra virgin olive oil, lemon juice, and salt to taste. Stir well and transfer to a serving dish. This tastes great hot or cold, hence the title. Refrigerate 2 hrs if you prefer chilled.